Honey Skillet Cornbread (with corn inside!)

Adapted from my favorite cornbread recipe, this honey skillet cornbread combines crunchy cornmeal, corn, butter, and delicious honey. Unlike traditional unsweetened cornbread, this skillet cornbread includes natural honey which complements the cornmeal’s flavor. Bake in a cast iron skillet for wonderfully crispy cornmeal edges!

It’s the return of my suppertime staple: cornbread!

I met up with friends when I was in California for my book tour. We caught up for awhile, then went to dinner at Los Altos Grill. My friends insisted that no matter what I got for dinner, we had to split their famous cornbread. I honestly can’t remember what I had for dinner because the most memorable part, aside from great conversation, was the cornbread.

The waitress dropped it off at our table in a hot skillet, alongside a ramekin of honey butter. The smell alone made the next table stop mid-conversation, look down at their menu, and say “we’re getting that cornbread too.” The skillet cornbread was crusty on the edges and caramelized on the top. It was melt-in-your-mouth tender with real corn in every bite.

When I returned home, I worked to recreate that masterpiece recipe!

From Baking Pan to Skillet

This recipe begins with my cornbread recipe as a base. Today’s variation uses all honey instead of a brown sugar blend. I also include real corn kernels which amplifies the flavor and adds wonderful texture. The biggest difference, however, is that I bake the cornbread in a skillet.

What’s So Great About Cornbread in a Cast Iron Skillet?

Pouring the cornbread batter into a hot skillet helps develop the cornbread’s crust. It sears the edges, caramelizing the delicious crust and sealing in the center’s softness. In order for this method to work, the cast iron skillet must be warm.

Here’s what I always do: You need melted butter for this cornbread recipe. Melt the butter in your cast iron skillet over the stove, then pour the butter into a mixing bowl for the remaining ingredients. The skillet should still be warm once the batter is done. And, as a bonus, it will already be greased with butter.

I swear this hot skillet trick makes a difference. You need a 10 inch cast iron skillet, but if you don’t have one, any oven-safe skillet is fine.

How to Make Skillet Cornbread

This is a basic 2 bowl recipe. Wet ingredients in 1 bowl, dry ingredients in another. Combine the two and pour into the warm cast iron skillet. Let’s review the ingredients.

1. Butter: Butter adds the most delicious flavor and tender texture.


2. Honey: Honey is crucial to the sweet flavor and caramelized edges. Yum!


3. Egg: Egg binds the cornbread ingredients together.


4. Buttermilk: Buttermilk is the moist maker! Without it, the cornbread will taste dry. It’s also the acid that reacts with the baking soda.


5. Cornmeal: Cornmeal is the base flavor in cornbread.


6. Flour: Flour holds the ingredients together.


7. Baking Powder & Baking Soda: Remember why you use both baking powder and baking soda in certain recipes?


8. Salt: Salt adds flavor.


9. Corn: Use frozen, canned, or fresh corn.

I use the same ingredients in my skillet cornmeal cake, too. Add fresh fruit and top with brown butter icing. It’s one of my favorite summertime recipes!

Skillet Cornbread Extras

This is a basic skillet cornbread recipe, but feel free to spruce it up with different flavors:

• 1 cup shredded cheese, such as cheddar or gruyere


• 3/4 cup dried cranberries


• 1-2 finely chopped jalapeños for heat, like my jalapeño cornbread muffins


• 1 cup blueberries for a savory & sweet treat


• 6 strips of crumbled bacon (this will be devoured in approximately 3 minutes)


• 1 Tablespoon dried rosemary + sprinkle of crushed red pepper. This makes a wonderful Thanksgiving side dish!

As long as you follow the recipe’s base ingredients, you’ll have a mouthwatering treat on your hands. Sometimes I make two skillets and I’ve never regretted the double batch! This skillet cornbread doesn’t last long in our house and I’d be shocked if this lasts more than 48 hours in yours. 😉

Skillet Cornbread Side Dish

Serve with these favorites.

• Slow Cooker Chicken Chili


• Homemade Minestrone Soup


• Taco Spice Chili


• Crab Cakes


• Honey Teriyaki Chicken


• Southwestern Chopped Chicken Salad

Or use it in my favorite Cornbread Stuffing!

Print

Honey Skillet Cornbread

• 
  Author: Sally


• 
  Prep Time: 15 minutes


• 
  Cook Time: 20 minutes


• 
  Total Time: 45 minutes


• 
  Yield: 8 servings


• 
  Category: Side Dish


• 
  Method: Baking


• 
  Cuisine: Southern

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Description

Adapted from my favorite cornbread recipe, this honey skillet cornbread combines crunchy cornmeal, corn, butter, and delicious honey. Unlike traditional unsweetened cornbread, this skillet cornbread includes natural honey which complements the cornmeal’s flavor. Bake in a cast iron skillet for wonderfully crispy cornmeal edges!

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Ingredients

• 1/2 cup (115g) unsalted butter


• 1/3 cup (75g) honey


• 1 large egg, at room temperature


• 1 cup (240ml) buttermilk, at room temperature*


• 1 cup (120g) cornmeal*


• 1 cup (125g) all-purpose flour (spoon & leveled)


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/8 teaspoon salt


• 1 cup (175g) corn (fresh, frozen, or canned)*

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Instructions

1. While constantly whisking, melt butter over low heat in your skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.


2. Meanwhile, preheat oven to 400°F (204°C).


3. Whisk the honey, egg, and buttermilk into the melted butter. Set aside.


4. In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid over-mixing.


5. Skillet should still be hot, but if not– heat the stove on low and warm it up for a minute or two. You want a hot skillet.


6. Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check.


7. Cool for a few minutes before slicing and serving. Serve cornbread with butter, honey, honey butter (do it!), or jam. Wrap leftovers up tightly and store at room temperature for up to 1 week.

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Notes

1. Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes.


2. Special Equipment: 9 or 10 inch oven safe skillet (I love this one!)


3. Cornmeal: Any brand cornmeal works, but I always use Indian Head Stone Ground Yellow Cornmeal. You can find it in your regular grocery.


4. Buttermilk: If you do not keep buttermilk on hand, you can make a DIY version by adding 2-3 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%– whole milk is strongly recommended for moistest, richest texture) to make 1 cup total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.


5. Corn: If using frozen corn, thaw and drain well. If using canned corn, drain well.

Keywords: cornbread

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